Ingredients for Minestrone Soup With Tortellini Pressure Cooker
- 2 tablespoons olive oil
- White Onion
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- Fresh Garlic
- Cheese Tortellini
- 6 cups vegetable broth
- Spaghetti Sauce
- 1 (28 ounce) can diced tomatoes
- Italian Seasoning
- Sugar
- Ground Black Pepper
- Parmesan cheese, for serving (optional)
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How to Make Minestrone Soup With Tortellini Pressure Cooker
- Sauté the onion, carrots, and celery in olive oil in a large pot or pressure cooker until softened (about 5 minutes).
- Add the garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, vegetable broth, beans, and pasta (dry tortellini for pressure cooker, refrigerated for stovetop/slow cooker).
- Season with salt, pepper, oregano, and basil.
- **Pressure Cooker Method:** Secure the lid and cook on high pressure for 8 minutes, then allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- **Stovetop Method:** Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the pasta is cooked through.
- **Slow Cooker Method:** Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the spinach during the last 5 minutes of cooking (for all methods).
- Serve hot with a sprinkle of Parmesan cheese (optional).
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
41g
Fat
12g
Carbs
11g
